Douglas Fir Sour

2 oz. Sheringham Seaside Gin
3 drops of Green Chartreuse
2 oz. fresh squeezed Lemon Juice
1½ oz. Douglas Fir Simple Syrup
50/50 Sugar to boiling water with Fir Sprigs
1½ oz. Egg White
dash Lemon Bitters

Add all ingredients into a shaker and give it a dry shake (no ice). Add ice and shake again. Strain into a coupe and top with a Douglas Fir sprig for garnish and aroma.

By Ted Low / Alta Bistro / Whistler, B.C.

SEASIDE GIN & TONIC

1 oz. Sheringham Seaside Gin
½ oz. Organic Fair Lavender Lemonade Syrup
Top with Phillip’s Botanical Tonic  

GLASS – highball  
METHOD – build over ice, top with tonic
GARNISH – lavender sprig

By Shawn Soole / S2 Hospitality Concepts

Gin Martini

1½ oz. Sheringham Seaside Gin
¼ oz. Lillet
1 tsp Olive Brine

GLASS – martini glass
GARNISH – olives

By Jason & Alayne MacIsaac / Sheringham Distillery

WHIFFEN SPIT

1 oz. Sheringham Seaside Gin
½ oz. Campari
1 oz. Tugwell Creek Vintage Sac

GLASS – old Fashion
METHOD – build over ice and stir
GARNISH – orange twist

By Shawn Soole / S2 Hospitality Concepts

DON’T TURN YOUR BACK ON THE SEA

1½ oz. Sheringham Seaside Gin
1½ oz. Aperol
¾ oz. Lime
¾ oz. Cucumber Cordial
hearty bar spoon of reduced and clarified Pacific Ocean Water

GLASS – collins
METHOD – shake & double strain over fresh ice
GARNISH – cucumber

By Andre MacGillivray / Tofino, B.C.

French 75

1½ oz. Sheringham Seaside Gin
top up with Blue Grouse Sparkling Wine
small splash of Maple Syrup

GLASS – champagne glass
GARNISH – lemon peel

By Jason & Alayne MacIsaac / Sheringham Distillery

The Girl Next Door

2 oz. Sheringham Seaside Gin
½ oz. Fino sherry
¼ oz. poached Rhubarb Syrup
Lemon Zest
dash Scrappy's Lavender Bitters

Combine all the ingredients in a mixing glass and stir over large ice cubes. Strain into a chilled cocktail coupe and garnish with lemon zest.

By Kevin Brownlee / Annalena / Vancouver, B.C

Taj Mahal Sunset

2 oz. Sheringham Seaside Gin
¼ tsp Turmeric
¼ - ½ of a Lime
2 oz. Ginger Beer
⅛" thick Lime Slice

Combine gin, ginger beer and turmeric into a shaker and give a good shake. Juice the lime into the shaker, add ice and shake again, making sure all turmeric has dissolved. Strain into a lowball glass and garnish with lime slice.

By Terence Fitzgerald / Spirits Consultant / Maple Bay, B.C. 

The Life Aquatic

1½ oz. Sheringham Seaside Gin
1½ oz. Shochu
¼ oz. Green Chartreuse
crushed Dry Seaweed
Cucumber Peel

In a mixing glass combine shochu, green chartreuse and gin. Add ice and stir until desired dilution. Strain into martini glass. Garnish with cucumber peel on a bamboo skewer and a pinch of dried crushed seaweed over top.

By Bryan Johnson / Tuc Craft Kitchen / Vancouver, B.C.

Negroni

1 oz. Sheringham Seaside Gin
1 oz. Punt e Mes
1 oz. Campari

GLASS – rocks glass
METHOD – over ice

By Jason & Alayne MacIsaac / Sheringham Distillery

 

Hare of the rabbit

1½ oz. Sheringham Akvavit
½ oz. Sheringham Seaside Gin
¾ oz. Fermented Carrot Brine

Garnished with a fermented carrot coin.

By Erin Maher / Nourish Kitchen & Cafe / Victoria, B.C.

BRAMBLE

1½ oz. Sheringham Seaside Gin
½ oz. Odd Society Crème de Cassis
½ oz. Simple Syrup
¾ oz. fresh squeezed Lime Juice
1 each Lime Twist

Fill a rocks glass with ice. First add Crème de Cassis and fresh lime juice. Top with Simple Syrup, Gin and Club Soda. Garnish with Lime Twist.

By Nick Keating / Spinnakers Gastro Brew Pub and Guesthouses / Victoria, B.C.

SHERINGHAM CHERUB

1½ oz. Sheringham Seaside Gin
½ oz. St-Germain
¾ oz. Sparkling Elderflower Juice
¼ oz. Maple Syrup
¼ oz. Lemon Juice
½ oz. Loganberry or Strawberry purée

GLASS – rocks glass
METHOD – combine over ice
GARNISH – lemon twist

By Jason & Alayne MacIsaac / Sheringham Distillery

BEST BRUNCH CAESAR

2 oz. Sheringham Seaside Gin
Walter Mild Caesar Mix
½ oz. Fable-made or fav BBQ sauce
1 oz. fresh Organic Lime Juice
spice to taste

Rim a 16 oz. glass with lemon pepper, build in the glass over ice, stir well. Garnish with bacon (we use our house smoked), pickled beans and lime wedge.

By Fable Kitchen / Vancouver, B.C.

SHIRLEY MARTINI

50 ml Sheringham Seaside Gin
25 ml Tugwell Creek Solstice Metheglin
2 dashes of Apothecary Elder Growth Conifer Berry Bitters

GLASS – small cocktail glass
METHOD – stir & strain with ice and strain
GARNISH – grapefruit twist or pickled fir tip

By Shawn Soole / S2 Hospitality Concepts

Local Negroni    

1¼ oz. Sheringham Seaside Gin
½ oz. Odd Society Bittersweet Vermouth
½ oz. DeVine Moderna Vermouth
¾ oz. Woods Amaro

Stir all ingredients together with ice and strain into a rocks glass. Serve neat and garnish with an orange peel. Enjoy.

By Rob Scope / Campagnolo Upstairs / Vancouver, B.C.

SHERINGHAM CUP

1 oz. Sheringham Seaside Gin   
1 oz. Pimm's  
Dash of Fee Brother’s Orange Bitters
Top with Cucumber Mint Tonic

GLASS – highball  
METHOD – build over ice, top with tonic
GARNISH – cucumber spear, mint sprig

By Shawn Soole / S2 Hospitality Concepts

VESPER

2 oz. Sheringham Seaside Gin
½ oz. Sheringham Vodka
¼ oz. Lillet

GLASS – chilled martini glass
METHOD – mix over ice and strain
GARNISH – lemon twist

By Jason & Alayne MacIsaac / Sheringham Distillery

Gin 'n' Ginger

1½ oz. Sheringham Seaside Gin
3 oz. New Theatre Ginger Ale
Lime Squeeze

By Jason & Alayne MacIsaac / Sheringham Distillery

SUMMER GARDEN SENSATION 

2 oz. Sheringham Seaside Gin
2 large Strawberries
2 fresh Basil Leaves
1 oz. fresh Lemon Juice
3 oz. Club Soda
2 teaspoons White Sugar

Muddle basil leaves, one strawberry and sugar in the lemon juice. Add gin & club soda and stir. Add ice to the shaker, mix well. Pour into a glass, garnish with strawberry and fir sprig.

By Terence Fitzgerald / Spirits Consultant / Maple Bay, B.C. 

Classic G 'n' T

1½ oz. Sheringham Seaside Gin
2 oz. Fever-Tree Tonic

GLASS – rocks glass
METHOD – over lots of ice

By Jason & Alayne MacIsaac / Sheringham Distillery